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Pickled Eggs And Red Beets

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Ingredients
  Small beets 2 Bunch (200 gm) (Young Variety)
  Water 1⁄2 Cup (8 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Firmly packed light brown sugar 1⁄4 Cup (4 tbs)
  Cinnamon stick 1
  Whole cloves 6
  Pickling spice 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Hard-cooked eggs 6 , shelled
Directions

Boil beets until tender.
Skin and put in a deep bowl.
Bring water, vinegar, sugar, spices and salt to a boil.
Pour over beets and let stand overnight.
Place eggs in the mixture, making sure eggs are completely covered with liquid.
Let stand in refrigerator for 2 or 3 days before serving.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Ingredient: 
Egg

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